1/2 of a 1 lb. pkg. lasagna, uncooked
2 lb. bulk Italian sausage
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can whole tomatoes, cut up, undrained
1 (12 oz.) can tomato paste
2 tsp. sugar
2 tsp. salt
1 1/2 tsp. basil leaves
1 tsp. crushed red pepper (opt.)
1/4 tsp. pepper
2 (15 oz.) containers ricotta cheese
1 egg, beaten
1/3 c. chopped fresh parsley
1 tsp. salt
4 c. shredded Mozzarella cheese
1 c. grated Parmesan cheese

Prepare lasagna according to package directions; drain. In Dutch oven, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next seven ingredients. Bring to boil. Reduce heat; simmer 20 minutes.

In medium bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in 13"x9" baking pan. Layer one third each lasagna, remaining sauce, ricotta mixture, Mozzarella and Parmesan cheeses. Repeat layers. Bake in a 375 degree oven until bubbly, about 1 hour. Let stand 5 minutes before cutting. Refrigerate leftovers. 12 servings.